Easy Single Serve Chocolate Soufflé

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Easy Single Serve Chocolate Soufflé

Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Servings 1


  • 3 tablespoons unsalted butter about 43 grams
  • 3 ounces dark chocolate ideally 60% cocoa, around 85 grams
  • 1/4 teaspoon instant coffee
  • A pinch of salt
  • 2 large eggs separated
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons granulated sugar approximately 27 grams


  • Preheat the oven to 400°F (conventional, bottom rod).
  • Prepare a 14-ounce ramekin by generously brushing it with butter and dusting with granulated sugar. Shake off the excess.
  • In a heatproof bowl, mix the chocolate, butter, salt, and coffee powder. Heat over a double boiler, stirring until the chocolate and butter melt, creating a smooth, shiny mixture. Remove from heat and set aside.
  • Separate the eggs, ensuring no yolk gets into the egg white.
  • Place egg whites in a clean bowl and beat at medium speed with an electric beater until frothy (about 1-2 minutes). Gradually add sugar while continuing to whisk until you achieve a shiny, glossy, and stiff meringue with stiff peaks.
  • Add the yolks to the chocolate mixture and whisk to combine.
  • Gently fold a third of the meringue into the chocolate mixture, then add the remaining meringue. Be cautious not to overmix.
  • Transfer the batter to the prepared ramekin, spreading it out. Use a knife to create a gap along the edge to prevent the batter from touching the edges of the ramekin.
  • Place it in the oven and immediately reduce the heat to 375°F.
  • Bake for 18-20 minutes until the soufflé forms a thin crust on top and lightly wobbles in the center.
  • Serve warm, dusted with powdered sugar and your favorite toppings!


If using 2 ramekins (6 or 8 ounces each), bake for 13-14 minutes.

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